Recent posts

It's a Tuesday (or Thursday, or Monday, or...) and who has time to futz with a big production?

Try this simplified version of my chili rellenos recipe. You still might be in trouble because it's so good you'll want to eat the whole thing.

There are a bunch of reasons that this version is faster:

I didn't futz around making a stuffing and then stuffing the peppers. Just slice the peppers and put them in the bottom of a casserole pot. You don't even need poblano peppers. Just use whatever peppers you have in the fridge and if you want heat, add some crushed red pepper flakes.

If I don't have cilantro, I don't use it. If you have another herb around like basil, that's good.

Don't bother to blender the tomatoes. Cook them right in with the meat and onions, then pour that whole sauce over the peppers and almonds.

If you don't have corn on hand, don't use it.

Sharee's FAST Chili Rellenos

4 Sweet bell peppers (if you have poblanos, great! use them)

1 large onion

2 T olive oil

1 lb ground meat (I use venison)

1 32 oz. can crushed tomatoes

1/2 cup or more roasted, salted almonds

1 tsp cinnamon

1T cider vinegar

1 tsp salt (taste as you go)

1 tsp red pepper flakes

Heat the oven to 375. Oil the inside of a deep casserole pot with olive oil.

Slice the bell peppers and put them in the pot (make sure you discard the seeds and the stem). Sprinkle the almonds on top of the peppers.

Saute the chopped onion in the olive oil. When the onions are getting translucent, add the crushed red pepper flakes and the ground meat. Add the cider vinegar and continue sauteing until the meat is looking cooked.

Dump in the can of tomatoes and the cinnamon. Cook until everything is nice and hot. Pour the meat sauce on top of the peppers and nuts.

Bake, covered, for 35 minutes. Have a glass of wine.

Drizzle the top with 1/2 cup of heavy whipping cream and put it back in the oven for 25 minutes until it looks bubbly and browned. Eat! But be careful to not eat the whole pot.